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Tuesday, April 23, 2013

Crispy Chicken with Mushroom Gravy

This was incredibly flavorful. Using the stove top to get the chicken nice and brown and crispy and finished in the oven. Dinner was ready in under an hour. You'll see at the bottom the cost per person for the chicken worked out to $1.34 per person back in 2013. At today's prices the cost of the chicken per person is now $1.82 per person.
By getting the bone-in chicken breasts on sale kept the cost of the chicken low - the breasts were HUGE and splitting each breast half in half makes four nice sized portions.

2 large chicken breast halves - cut each one in half

1/2 box of baby bellas (mushrooms) - sliced

1 cup chicken broth

2 tbsp. butter

1 tbsp. olive oil

1 heaping tbsp. cornstarch

water or broth, equal amounts to the cornstarch

1 dash of Gravy Master®

granulated garlic

onion powder

salt

pepper

Preheat the oven to 350°.

After washing your chicken in cold water, make sure it is completely dry. To each side sprinkle to taste the granulated garlic, onion powder and salt and pepper. Make sure the chicken is well seasoned.

In a deep skillet or dutch oven over medium high to high heat, melt the butter and olive oil. When the butter is sizzling and before it browns, add in the chicken pieces skin side down using a pair of tongs. Let the skin crisp up which will take about 5 minutes for a deep golden brown.

Crisp the skin side only and remove to a waiting platter.

Over medium heat in the same skillet add in the mushrooms and lightly brown them. About 2-3 minutes.

Add in the chicken stock, stirring to get up all the good bits. And add the chicken back to the pan skin side up.

Roast covered with foil or an oven proof lid for about 40 minutes until the internal temperature in the thickest part of the chicken is 165°.

Remove the chicken to a cutting board and tent with the foil.

Make a slurry of the cornstarch and water (or broth) and over medium high heat bring the sauce up to a bubble. Allow this to cook for a few minutes and then slowly add in the slurry whisking constantly until you get the thickness of the sauce you desire.

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About Me

I am Patty Anderson and welcome to my blog, "Cooking On A Budget". My focus here is showing people that you can cook home made meals for you and your family even if your grocery budget is tight. Many of my recipes are those that I grew up with and many are recipes I made for the short time I owned a food to go restaurant. The others are new creations and recipes inspired by cookbooks.I hope you enjoy the blog and feel free to leave comments under the posts or ask questions. For those that need assistance with food budgets I am always available. You can contact me directly via e-mail at: panderson54@snet.netBrands can contact me as well at the above e-mail address for sponsored posts and my rates.